Pork Tenderloin with Honey-Mustard Sauce

By cortanez

Ingredients

• Pork
• Vegetable oil cooking spray
• 2 (1-pound) pork tenderloins
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons safflower or grapeseed oil
• Sauce
• 2 tablespoons safflower or grapeseed oil
• 3 garlic cloves, minced
• 2 large shallots, chopped
• 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper
• 1/2 cup dry white wine, such as Pinot Grigio
• 1/2 cup honey
• 1/2 cup Dijon mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon unsalted butter, at room temperature

Details

Servings 8
Adapted from giadadelaurentiis.com

Preparation

Step 1

For the Pork: Position an oven rack in the center of the oven and preheat the oven to 400ºF. Spray a heavy baking sheet with vegetable oil cooking spray.

Season the pork with the salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160ºF, about 30 minutes. Allow the meat to rest for 10 minutes on a cutting board before slicing 1/4- to 1/2-inch-thick slices.

For the Sauce: In the same skillet used for browning the pork, heat the oil over medium-high heat. Add the shallots, salt, and pepper. Cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Pour in the wine and use a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Simmer for 1 minute. Whisk in the honey, mustard, vinegar, and thyme. Simmer until thickened, 2 minutes. Remove from the heat and stir in the butter until melted and smooth.

Top the pork slices with the honey-mustard sauce and serve.